CN101686717A - Instant fried noodles and process for producing the same - Google Patents
Instant fried noodles and process for producing the same Download PDFInfo
- Publication number
- CN101686717A CN101686717A CN200780048582A CN200780048582A CN101686717A CN 101686717 A CN101686717 A CN 101686717A CN 200780048582 A CN200780048582 A CN 200780048582A CN 200780048582 A CN200780048582 A CN 200780048582A CN 101686717 A CN101686717 A CN 101686717A
- Authority
- CN
- China
- Prior art keywords
- noodles
- fried
- instant
- sodium carbonate
- dough
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
- 235000012149 noodles Nutrition 0.000 title claims abstract description 96
- 238000000034 method Methods 0.000 title claims abstract description 32
- CDBYLPFSWZWCQE-UHFFFAOYSA-L Sodium Carbonate Chemical compound [Na+].[Na+].[O-]C([O-])=O CDBYLPFSWZWCQE-UHFFFAOYSA-L 0.000 claims abstract description 132
- 229910000029 sodium carbonate Inorganic materials 0.000 claims abstract description 66
- 239000000463 material Substances 0.000 claims abstract description 52
- BWHMMNNQKKPAPP-UHFFFAOYSA-L potassium carbonate Chemical compound [K+].[K+].[O-]C([O-])=O BWHMMNNQKKPAPP-UHFFFAOYSA-L 0.000 claims abstract description 39
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 38
- 230000002378 acidificating effect Effects 0.000 claims abstract description 36
- 235000008446 instant noodles Nutrition 0.000 claims abstract description 20
- 235000013305 food Nutrition 0.000 claims abstract description 17
- 235000015927 pasta Nutrition 0.000 claims description 41
- KWYUFKZDYYNOTN-UHFFFAOYSA-M Potassium hydroxide Chemical compound [OH-].[K+] KWYUFKZDYYNOTN-UHFFFAOYSA-M 0.000 claims description 37
- 229940072033 potash Drugs 0.000 claims description 37
- 235000015320 potassium carbonate Nutrition 0.000 claims description 37
- 239000001488 sodium phosphate Substances 0.000 claims description 32
- 229910000403 monosodium phosphate Inorganic materials 0.000 claims description 31
- 235000019799 monosodium phosphate Nutrition 0.000 claims description 31
- AJPJDKMHJJGVTQ-UHFFFAOYSA-M sodium dihydrogen phosphate Chemical compound [Na+].OP(O)([O-])=O AJPJDKMHJJGVTQ-UHFFFAOYSA-M 0.000 claims description 31
- 235000012054 meals Nutrition 0.000 claims description 30
- 238000012545 processing Methods 0.000 claims description 25
- 238000004519 manufacturing process Methods 0.000 claims description 23
- 239000002253 acid Substances 0.000 claims description 13
- 238000009835 boiling Methods 0.000 claims description 12
- 238000003490 calendering Methods 0.000 claims description 10
- 229920001282 polysaccharide Polymers 0.000 claims description 10
- 239000005017 polysaccharide Substances 0.000 claims description 10
- 230000009467 reduction Effects 0.000 claims description 10
- 150000007524 organic acids Chemical class 0.000 claims description 7
- 235000019796 monopotassium phosphate Nutrition 0.000 claims description 5
- 229910000402 monopotassium phosphate Inorganic materials 0.000 claims description 5
- GNSKLFRGEWLPPA-UHFFFAOYSA-M potassium dihydrogen phosphate Chemical compound [K+].OP(O)([O-])=O GNSKLFRGEWLPPA-UHFFFAOYSA-M 0.000 claims description 5
- LWIHDJKSTIGBAC-UHFFFAOYSA-K potassium phosphate Substances [K+].[K+].[K+].[O-]P([O-])([O-])=O LWIHDJKSTIGBAC-UHFFFAOYSA-K 0.000 claims description 5
- 229940048086 sodium pyrophosphate Drugs 0.000 claims description 5
- 235000019818 tetrasodium diphosphate Nutrition 0.000 claims description 5
- 239000001577 tetrasodium phosphonato phosphate Substances 0.000 claims description 5
- FQENQNTWSFEDLI-UHFFFAOYSA-J sodium diphosphate Chemical compound [Na+].[Na+].[Na+].[Na+].[O-]P([O-])(=O)OP([O-])([O-])=O FQENQNTWSFEDLI-UHFFFAOYSA-J 0.000 claims description 4
- 239000008157 edible vegetable oil Substances 0.000 claims description 2
- 235000008429 bread Nutrition 0.000 claims 1
- 150000004676 glycans Chemical class 0.000 claims 1
- 241000209140 Triticum Species 0.000 abstract description 8
- 235000021307 Triticum Nutrition 0.000 abstract description 8
- 235000013312 flour Nutrition 0.000 abstract description 8
- 238000005520 cutting process Methods 0.000 abstract description 2
- 238000001035 drying Methods 0.000 abstract description 2
- 235000011194 food seasoning agent Nutrition 0.000 abstract description 2
- 235000019625 fat content Nutrition 0.000 abstract 2
- 239000012267 brine Substances 0.000 abstract 1
- 238000010411 cooking Methods 0.000 abstract 1
- 230000002349 favourable effect Effects 0.000 abstract 1
- 238000004898 kneading Methods 0.000 abstract 1
- 229910000027 potassium carbonate Inorganic materials 0.000 abstract 1
- 239000011369 resultant mixture Substances 0.000 abstract 1
- 238000005096 rolling process Methods 0.000 abstract 1
- HPALAKNZSZLMCH-UHFFFAOYSA-M sodium;chloride;hydrate Chemical compound O.[Na+].[Cl-] HPALAKNZSZLMCH-UHFFFAOYSA-M 0.000 abstract 1
- 239000007858 starting material Substances 0.000 abstract 1
- 239000000126 substance Substances 0.000 abstract 1
- 230000003313 weakening effect Effects 0.000 abstract 1
- 230000000694 effects Effects 0.000 description 28
- 238000005213 imbibition Methods 0.000 description 20
- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 description 16
- 229910019142 PO4 Inorganic materials 0.000 description 15
- NBIIXXVUZAFLBC-UHFFFAOYSA-K phosphate Chemical compound [O-]P([O-])([O-])=O NBIIXXVUZAFLBC-UHFFFAOYSA-K 0.000 description 15
- 239000010452 phosphate Substances 0.000 description 15
- 238000005516 engineering process Methods 0.000 description 12
- 238000012360 testing method Methods 0.000 description 11
- 238000002156 mixing Methods 0.000 description 10
- 150000004804 polysaccharides Chemical class 0.000 description 9
- 239000002994 raw material Substances 0.000 description 9
- 230000008859 change Effects 0.000 description 8
- 239000004310 lactic acid Substances 0.000 description 8
- 235000014655 lactic acid Nutrition 0.000 description 8
- 239000000203 mixture Substances 0.000 description 7
- 239000000843 powder Substances 0.000 description 7
- 239000000243 solution Substances 0.000 description 7
- UIIMBOGNXHQVGW-UHFFFAOYSA-M Sodium bicarbonate Chemical compound [Na+].OC([O-])=O UIIMBOGNXHQVGW-UHFFFAOYSA-M 0.000 description 6
- 239000003921 oil Substances 0.000 description 6
- 235000019198 oils Nutrition 0.000 description 6
- 150000003839 salts Chemical class 0.000 description 6
- 235000014347 soups Nutrition 0.000 description 6
- RYFMWSXOAZQYPI-UHFFFAOYSA-K trisodium phosphate Chemical compound [Na+].[Na+].[Na+].[O-]P([O-])([O-])=O RYFMWSXOAZQYPI-UHFFFAOYSA-K 0.000 description 6
- 239000007864 aqueous solution Substances 0.000 description 5
- 238000001816 cooling Methods 0.000 description 5
- 239000004519 grease Substances 0.000 description 5
- 238000010521 absorption reaction Methods 0.000 description 4
- 230000015572 biosynthetic process Effects 0.000 description 4
- 230000007423 decrease Effects 0.000 description 4
- 238000011049 filling Methods 0.000 description 4
- 235000013311 vegetables Nutrition 0.000 description 4
- QTBSBXVTEAMEQO-UHFFFAOYSA-N Acetic acid Chemical compound CC(O)=O QTBSBXVTEAMEQO-UHFFFAOYSA-N 0.000 description 3
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 description 3
- BVKZGUZCCUSVTD-UHFFFAOYSA-L Carbonate Chemical compound [O-]C([O-])=O BVKZGUZCCUSVTD-UHFFFAOYSA-L 0.000 description 3
- 235000019482 Palm oil Nutrition 0.000 description 3
- 229920002472 Starch Polymers 0.000 description 3
- 239000011575 calcium Substances 0.000 description 3
- 229910052791 calcium Inorganic materials 0.000 description 3
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 description 3
- 238000002474 experimental method Methods 0.000 description 3
- 235000013410 fast food Nutrition 0.000 description 3
- 239000002540 palm oil Substances 0.000 description 3
- 239000001814 pectin Substances 0.000 description 3
- 235000010987 pectin Nutrition 0.000 description 3
- 229920001277 pectin Polymers 0.000 description 3
- 238000011160 research Methods 0.000 description 3
- 235000019698 starch Nutrition 0.000 description 3
- 239000008107 starch Substances 0.000 description 3
- 239000002426 superphosphate Substances 0.000 description 3
- 230000002459 sustained effect Effects 0.000 description 3
- MOMKYJPSVWEWPM-UHFFFAOYSA-N 4-(chloromethyl)-2-(4-methylphenyl)-1,3-thiazole Chemical compound C1=CC(C)=CC=C1C1=NC(CCl)=CS1 MOMKYJPSVWEWPM-UHFFFAOYSA-N 0.000 description 2
- 241001503991 Consolida Species 0.000 description 2
- DGAQECJNVWCQMB-PUAWFVPOSA-M Ilexoside XXIX Chemical compound C[C@@H]1CC[C@@]2(CC[C@@]3(C(=CC[C@H]4[C@]3(CC[C@@H]5[C@@]4(CC[C@@H](C5(C)C)OS(=O)(=O)[O-])C)C)[C@@H]2[C@]1(C)O)C)C(=O)O[C@H]6[C@@H]([C@H]([C@@H]([C@H](O6)CO)O)O)O.[Na+] DGAQECJNVWCQMB-PUAWFVPOSA-M 0.000 description 2
- 240000003183 Manihot esculenta Species 0.000 description 2
- 235000016735 Manihot esculenta subsp esculenta Nutrition 0.000 description 2
- 230000021736 acetylation Effects 0.000 description 2
- 238000006640 acetylation reaction Methods 0.000 description 2
- 239000000654 additive Substances 0.000 description 2
- 239000000783 alginic acid Substances 0.000 description 2
- 235000010443 alginic acid Nutrition 0.000 description 2
- 229920000615 alginic acid Polymers 0.000 description 2
- 229960001126 alginic acid Drugs 0.000 description 2
- 150000004781 alginic acids Chemical class 0.000 description 2
- 238000003556 assay Methods 0.000 description 2
- YYRMJZQKEFZXMX-UHFFFAOYSA-N calcium;phosphoric acid Chemical class [Ca+2].OP(O)(O)=O.OP(O)(O)=O YYRMJZQKEFZXMX-UHFFFAOYSA-N 0.000 description 2
- 238000007598 dipping method Methods 0.000 description 2
- 239000000796 flavoring agent Substances 0.000 description 2
- 235000019634 flavors Nutrition 0.000 description 2
- RWSXRVCMGQZWBV-WDSKDSINSA-N glutathione Chemical compound OC(=O)[C@@H](N)CCC(=O)N[C@@H](CS)C(=O)NCC(O)=O RWSXRVCMGQZWBV-WDSKDSINSA-N 0.000 description 2
- 239000007788 liquid Substances 0.000 description 2
- 238000012856 packing Methods 0.000 description 2
- 239000011734 sodium Substances 0.000 description 2
- 229910052708 sodium Inorganic materials 0.000 description 2
- GCLGEJMYGQKIIW-UHFFFAOYSA-H sodium hexametaphosphate Chemical compound [Na]OP1(=O)OP(=O)(O[Na])OP(=O)(O[Na])OP(=O)(O[Na])OP(=O)(O[Na])OP(=O)(O[Na])O1 GCLGEJMYGQKIIW-UHFFFAOYSA-H 0.000 description 2
- 235000019983 sodium metaphosphate Nutrition 0.000 description 2
- -1 sodium pyrophosphate superphosphates Chemical class 0.000 description 2
- 238000003756 stirring Methods 0.000 description 2
- CYDQOEWLBCCFJZ-UHFFFAOYSA-N 4-(4-fluorophenyl)oxane-4-carboxylic acid Chemical compound C=1C=C(F)C=CC=1C1(C(=O)O)CCOCC1 CYDQOEWLBCCFJZ-UHFFFAOYSA-N 0.000 description 1
- 239000004382 Amylase Substances 0.000 description 1
- 102000013142 Amylases Human genes 0.000 description 1
- 108010065511 Amylases Proteins 0.000 description 1
- 240000008620 Fagopyrum esculentum Species 0.000 description 1
- 235000009419 Fagopyrum esculentum Nutrition 0.000 description 1
- 108010024636 Glutathione Proteins 0.000 description 1
- 108010068370 Glutens Proteins 0.000 description 1
- 108091005804 Peptidases Proteins 0.000 description 1
- 239000004365 Protease Substances 0.000 description 1
- 102100037486 Reverse transcriptase/ribonuclease H Human genes 0.000 description 1
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 description 1
- 235000011054 acetic acid Nutrition 0.000 description 1
- 238000010306 acid treatment Methods 0.000 description 1
- 230000000996 additive effect Effects 0.000 description 1
- 235000019418 amylase Nutrition 0.000 description 1
- 235000021168 barbecue Nutrition 0.000 description 1
- 230000033228 biological regulation Effects 0.000 description 1
- 150000004649 carbonic acid derivatives Chemical class 0.000 description 1
- 239000002738 chelating agent Substances 0.000 description 1
- 230000009920 chelation Effects 0.000 description 1
- 238000006243 chemical reaction Methods 0.000 description 1
- 239000003795 chemical substances by application Substances 0.000 description 1
- 235000015165 citric acid Nutrition 0.000 description 1
- 239000000470 constituent Substances 0.000 description 1
- 230000006837 decompression Effects 0.000 description 1
- 230000006866 deterioration Effects 0.000 description 1
- 239000012895 dilution Substances 0.000 description 1
- 238000010790 dilution Methods 0.000 description 1
- 235000019820 disodium diphosphate Nutrition 0.000 description 1
- 239000012153 distilled water Substances 0.000 description 1
- 239000003925 fat Substances 0.000 description 1
- 229960003180 glutathione Drugs 0.000 description 1
- 238000000227 grinding Methods 0.000 description 1
- 238000003754 machining Methods 0.000 description 1
- 230000014759 maintenance of location Effects 0.000 description 1
- 230000010534 mechanism of action Effects 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 229920001542 oligosaccharide Polymers 0.000 description 1
- 150000002482 oligosaccharides Chemical class 0.000 description 1
- 235000005985 organic acids Nutrition 0.000 description 1
- 239000000049 pigment Substances 0.000 description 1
- 239000010773 plant oil Substances 0.000 description 1
- 229920000137 polyphosphoric acid Polymers 0.000 description 1
- 238000002360 preparation method Methods 0.000 description 1
- 238000004321 preservation Methods 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 238000011084 recovery Methods 0.000 description 1
- 239000012266 salt solution Substances 0.000 description 1
- 230000035807 sensation Effects 0.000 description 1
- 235000019615 sensations Nutrition 0.000 description 1
- 238000007493 shaping process Methods 0.000 description 1
- 239000002002 slurry Substances 0.000 description 1
- 229940001593 sodium carbonate Drugs 0.000 description 1
- 235000017550 sodium carbonate Nutrition 0.000 description 1
- 239000001540 sodium lactate Substances 0.000 description 1
- 235000011088 sodium lactate Nutrition 0.000 description 1
- 229940005581 sodium lactate Drugs 0.000 description 1
- 229910000162 sodium phosphate Inorganic materials 0.000 description 1
- 235000011008 sodium phosphates Nutrition 0.000 description 1
- 239000007787 solid Substances 0.000 description 1
- 239000007921 spray Substances 0.000 description 1
- 238000005507 spraying Methods 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
- A23L7/10—Cereal-derived products
- A23L7/109—Types of pasta, e.g. macaroni or noodles
- A23L7/113—Parboiled or instant pasta
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/10—General methods of cooking foods, e.g. by roasting or frying
- A23L5/11—General methods of cooking foods, e.g. by roasting or frying using oil
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
- A23L7/10—Cereal-derived products
- A23L7/109—Types of pasta, e.g. macaroni or noodles
- A23L7/111—Semi-moist pasta, i.e. containing about 20% of moist; Moist packaged or frozen pasta; Pasta fried or pre-fried in a non-aqueous frying medium, e.g. oil; Packaged pasta to be cooked directly in the package
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Landscapes
- Chemical & Material Sciences (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Oil, Petroleum & Natural Gas (AREA)
- Noodles (AREA)
Abstract
In producing instant fried noodles, it is intended to provide instant fried noodles having a reduced fat content and yet showing favorable taste and texture which can be produced by a very simple process without resorting to any special apparatus, etc. Instant fried noodles are produced by adding sodium carbonate and/or potassium carbonate in a total amount of from 0.3 to 0.6% by weight, based onthe starting powdery materials such as wheat flour, to starting materials for noodles, also adding an acidic substance usable in foods in such an amount as adjusting to pH 7.5 to 8.5, kneading the resultant mixture with water to prepare a dough, rolling, cutting, cooking, seasoning and/or allowing the noodles to adsorb water, followed by frying in oil at 130 to 160 DEG C and drying. Thus, the fatcontent in an instant noodle mass can be reduced while preventing the noodles from weakening caused by brine (i.e., so-called ''kansui yake'').
Description
Technical field
The present invention relates to instant fried noodles and manufacture method thereof, it is low particularly to relate to fat content, and excessive instant fried noodles of buck and manufacture method thereof do not take place.
Background technology
Instant fried face is normally with living noodles boiling, carry out carrying out fried processing in the high temperature oil of face about 150 ℃ that α handles, make its dry noodles, water content is very low, therefore long preservation at room temperature, as long as add hot water or boil 1 minute to several minutes edibles, be food extremely easily when edible.But owing to have the fried operation of the instant noodles, noodles absorb the oil of fried usefulness in fried operation, fat content height, so compare with the not fried instant noodles, and the caloric value height, and the consumer requires low instant fried of fat content.
Technology as the fat content of instant fried of such minimizing, in patent documentation 1, record the face piece after fried processing and mechanically absorb oil removing, reduce the technology of fat content, in patent documentation 2 grades, record the face after the α processing is carried out fried processing after preparation is dry technology.The specific material of interpolation in raw material is arranged again, to reduce the technology of fat content, for example in patent documentation 3, record the technology of using amylase, protease, in patent documentation 4, record the technology of adding sodium lactate and oligosaccharides, record the technology of using the polysaccharide crushed material at patent documentation 5, record the technology of adding dry ferment at patent documentation 6, record the technology of adding glutathione at patent documentation 7.
On the other hand, record in the face raw material at patent documentation 8 and add the technology that the various bucks that comprise carbonate make the frying surface modification.But in patent documentation 8, do not have about reducing the technology of fat content.Again, after patent documentation 9 records interpolation sodium acid carbonate (material that comprises in a kind of buck) making noodles, make its instant noodles manufacture method of adhering to acidic aqueous solution, the record that reduces the fat content in the frying surface is arranged.And in patent documentation 9, about its mechanism of action, put down in writing by on the noodles surface, forming micropore because of sodium acid carbonate and acid reaction, be suppressed at the generation that forms the situation of thick hole in the noodles, reduce the content of fat content.But the acid treatment in the patent documentation 9 is to carry out in the operation after making noodles, and effect is not remarkable yet.
Patent documentation 1: the spy opens flat 4-278054 communique
Patent documentation 2: the spy opens clear 58-175462 communique
Patent documentation 3: the spy opens flat 8-242793 communique
Patent documentation 4: the spy opens the 2001-352924 communique
Patent documentation 5: the spy opens the 2003-210118 communique
Patent documentation 6: the spy opens the 2005-80583 communique
Patent documentation 7: the spy opens the 2005-80584 communique
Patent documentation 8: the spy opens the 2000-245377 communique
Patent documentation 9: the spy opens clear 62-25946 communique
Summary of the invention
Problem of the present invention provides uses the manufacture method that reduces the fried noodles of fat content with diverse ways in the past.The invention provides in instant fried noodles, the particularly instant fried Chinese face, do not need special device etc., and utilizing extremely simple method just can reduce fat content in the finished product, it is excessive that buck does not take place, and instant fried manufacture method of taste and good mouthfeel.
The inventor when studying, realizes of the present invention to " buck changes the influence of (buck is excessive) to the brown of instant fried Chinese face " outside the problem of the invention described above accidentally.That is to say, though instant fried under 150 ℃ high temperature, carry out fried processing owing to heat with high like this temperature, can not make the pH value of noodles too high.This is because if making the pH value of noodles is strong basicity, and then because the high temperature when fried will be called as the excessive phenomenon of buck, noodles overstrike (brown stain) produces the undesirable smell of burning and puckery taste.
Therefore in instant fried, under the situation of selling on the market, except to present the color of hotting plate and a part of commodity (Nagasaki dish is contained Noodle etc.) of barbecue smell as the feature of commodity, present case is, to 1 kilogram of raw meal such as wheat flour, limit and add (the total amount as sodium carbonate and potash is 1.5～2.5 grams) about buck 2～4 grams.And under the situation of the Chinese face in so-called hand-pulled noodles shop, usually per 1 kg feed material wheat flour adds the bucks about 10 grams (buck of Shi Yonging nearly all is sodium carbonate and potash formation in this case), and noodles pH is adjusted into about 10.This difference is considered to the reason that instant fried Chinese face can not get the taste of Chinese face.
Therefore, the inventor adds instant fried common obsolete excessive buck in the face raw material, remain untouched such face is carried out under the fried situation, it is excessive buck to take place, so in order to prevent the generation of this situation, add acidic materials again, suppress the experiment of pH value.Distinguish by such interpolation acidic materials, have and to prevent the effect that buck is excessive to a certain extent, but use under the situation of the sodium carbonate that contains with respect to raw meal more than the 0.3 weight % and/or potash simultaneously, unexpectedly find that the fat content in the product has reduced at buck.And produced so instant fried than existing instant fried sustained, density is felt all right.The present invention is the invention of finishing according to such opinion, utilizes method as described below to make.
That is to say the manufacture method of instant fried noodles of the present invention, comprise the following stated operation, promptly
A: face raw meal, the acidic materials that add up to 0.3～0.6 weight parts of sodium carbonate and/or potash and can be used in food with respect to the face raw meal of 100 weight portions are mixed, modulation pH value be 7.5～8.5 dough/pasta operation,
B: push described dough/pasta, or after the calendering of carrying out dough/pasta, cut out living noodles operation,
C: the described living noodles of boiling, carry out operation that α handles,
D: make the described α noodles after handling suck baste or water operation and
E: with the operation of the noodles after fried described suction baste of 130～160 ℃ temperature or the water.
If adopt above-mentioned manufacture method, then can reduce the fat content of the noodles in the instant fried noodles, and it is excessive can not buck to take place, or can fully suppresses the excessive degree of buck.If adopt above-mentioned manufacture method, then obtain instant fried than existing instant fried sustained, density is felt all right, and is mashed also slowly.And since the fat content reduction, other solid constituent ratio height, and face piece density improves, and can wish to reduce face piece damage ratio in transit.And under the situation of the cup instant noodles (instant noodles in the cup of packing into), compare with existing products, when injecting hot water, can find that the face piece tends to sink in the cup, help the recovery of noodles and additional shredded or sliced vegetables to go with noodles.
Again, preferably can be used in the acidic materials in the described food be more than in monosodium phosphate, monopotassium phosphate, acidic sodium pyrophosphate, organic acid, the acid tackify polysaccharide any one in the present invention.These materials can make the pH value reduce, and do not influence the safety of food.Particularly the effect that prevents the grease deterioration is arranged also is known for a phosphate and an organic acid part, and wherein monosodium phosphate, monopotassium phosphate, acidic sodium pyrophosphate also are the materials that is allowed to as a kind of use of buck.And the tackify polysaccharide is to use in the material of the mouthfeel of improving the instant noodles, and the adding set material can be expected the effect that can realize that this tackify polysaccharide has.
Again, fried processing of the present invention is to carry out fried processing in 130～160 ℃ edible oil, making the water content in the wheaten food is below 5%, better is that drying below 3% is handled, after the α of described step D handles, have to make it absorb the operation (following this operation is called " imbibition operation " is called this processing " imbibition processing ") of baste or water, under this, the situation of for example longitudinal type cup face type instant noodles, the fried time is to be advisable about 120～240 seconds.This fried time range is long more quite a lot of than the situation of the face that does not carry out the imbibition processing, is the fried condition that the excessive phenomenon of buck takes place when excessively adding buck easily.
Again, the present invention is instant fried that utilizes above-mentioned each manufacture method to make, and as the form of final products, with respect to the weight of instant noodles piece, contains the sodium carbonate and/or the potash that add up to 0.23～0.49 weight %, and the excessive phenomenon of buck can not take place.
If adopt the manufacture method of instant fried noodles of the present invention, as long as change face proportion of raw materials, just can reduce the fat content in the finished product noodles, the excessive phenomenon of buck can not take place, and the tenacity of noodles foot, density is felt all right, and under the situation of the cup instant noodles, can produce and compare the face piece that can sink in the soup with existing finished product.Compare with existing products (with respect to raw meal, carbonate content is the product of 0.15～0.2 weight %), the actual measured value of fat content can reduce about 1～2 one-tenth.
The specific embodiment
According to manufacturing process the present invention is specifically described below.
In the present invention, in face raw meal such as wheat flour, be added on common obsolete excessive sodium carbonate and/or potash in instant fried with imbibition operation, and add acidic materials, mix the dough/pasta that forms specific pH value.
Sodium carbonate of Shi Yonging and potash use as the principal component of the buck of Chinese face usually in the present invention, and the total addition of sodium carbonate and potash is 0.3～0.6 weight % of face raw meal.Said buck also comprises these phosphate and polymeric phosphate, sodium acid carbonates etc. in addition on the food hygiene law, but these compositions beyond sodium carbonate and the potash do not have the effect of reduction fat content of the present invention fully, or effect are very little.Thereby in the present invention, also can use " buck " sold on the market, but in this case, 0.3～0.6 the weight portion that the sodium carbonate in this buck that adds in raw meal and the total amount of potash should reach raw meal (also has in the buck that the instant noodles of particularly selling on market is used, mainly comprise sodium carbonate and potash, also comprise the buck of a fairly large number of phosphate, polymeric phosphate in addition).
In on market, usually sell instant fried, the total amount of sodium carbonate that is added and potash is except to hot plate a part of commodity that the color harmony local flavor is a feature, usually the raw meal of each kilogram contains about 1.5～2.5 grams, and high more also is below 3 grams.And as the present invention, have under the situation of frying surface of the operation (imbibition operation) that makes face absorption baste or water in the operation after boiling, compare with the face that does not have this operation, high approximately 4～5 one-tenth of water content before fried, the fried time needs to prolong, and is more prone to take place the excessive phenomenon of buck.Particularly have above-mentioned imbibition operation usually under the situation of longitudinal type cup face (face being put into the cup instant noodles of longitudinal type Cup type container), and, therefore need the long fried time, the excessive phenomenon of buck takes place easily because face piece size is big at instant fried.Therefore under the situation of such cup face, per 1 kg feed material powder, the total amount of sodium carbonate and potash is below 2 grams, even should the total amount bigger the time, also should not surpass 2.5 grams.Thereby, the addition that adds 0.3～0.6 weight % with respect to raw meal of the present invention, it is frying surface with imbibition operation, the addition that does not usually adopt under the situation of longitudinal type cup face particularly, when adopting such addition, the excessive phenomenon of buck can take place when fried, and this is can be to the hurtful addition of commodity value.
If sodium carbonate and potash are compared, the sodium carbonate comparison can improve the pH value, cause the activity of the excessive phenomenon of buck and realize that the activity of effect of the present invention (reducing the effect of fat content) is all strong than potash, but difference is not too big, thereby only use with one or both, addition all is 0.3～0.6 weight % with respect to raw meal.Addition is under the situation below 0.3%, effect of the present invention is abundant inadequately, surpass under 0.6% the situation at addition on the other hand, it is a lot of that the addition of acidic materials is wanted, not only influential to the taste of food, and add a large amount of acidic materials, even the pH value of dough/pasta is suppressed at about about 8.0, the situation that can not avoid the excessive phenomenon of buck is arranged also.With sodium carbonate and potash, so-called in the present invention " can be used in the acidic materials of food " that must add, can use organic acids such as lactic acid, acetic acid, citric acid, monosodium phosphate, monopotassium phosphate, acidic sodium pyrophosphate superphosphates such as (Sodium Acid Pyrophosphates), or acid tackify polysaccharide such as alginic acid, pectin, or the mixture of these materials.Although particularly monosodium phosphate, monopotassium phosphate, acidic sodium pyrophosphate are acidic materials, but be the material of assert as " buck " in food hygiene law, therefore for above-mentioned sodium carbonate and potash, only with under the situation of these superphosphates as acidic materials interpolation of the present invention, by only adding " buck ", obtain effect of the present invention, on commodity are represented, additive all can be expressed as " buck ".Again, using under the organic acid situation, the effect that can make mouthfeel softening is being arranged, under the situation of adding acid tackify polysaccharide, can add the effect that each tackify polysaccharide is had.
The addition of these acidic materials adopts and the pH value of making noodles dough/pasta before can be adjusted into the addition more than 7.5 below 8.5.For example add the situation of 3 gram sodium carbonate in the wheat flour of 1000 grams, do not add in addition under the situation to the influential material of pH value, the pH value of dough/pasta probably is about 8.9.In order to make dough/pasta pH value for about below 8.5, under the situation of using sodium phosphate, use approximately about 2 grams, under the situation of using lactic acid, the addition of 50% solution is about 2.5 grams.The pH value is under the situation more than 8.5, the possibility that the excessive phenomenon of buck takes place is big, particularly sodium carbonate or potash addition are under the above situation of 6g/kg, even sometimes increase the amount of acidic materials the pH value are suppressed for than low value the excessive phenomenon of buck can take place also.On the other hand, if dough/pasta pH value is below 7.5, then according to the inventor's experimental data, though reason is not very clear the effect of the fat content that can not be reduced.
In the present invention, when raw material is mixed, be necessary in raw meal, to add in advance sodium carbonate and/or sodium acid carbonate and acidic materials both.When being mixed, adds raw material sodium carbonate, potash, after making noodles, although employing acid solutions such as baste after for example α handles or spray liquid make its absorption carry out noodles pH value decline under the acid-treated situation, prevent that the effect of the excessive phenomenon of buck is very low.Thereby in the present invention, when raw material is mixed, add in advance sodium carbonate and/or potash and acidic materials both.The adding method of these materials can be to add powder or liquid in raw meal, also can add its dissolving back is added.Can only sodium carbonate be added dissolving in the entry again and other raw materials add with the powder mode.To sum up, will make as far as possible when even mixed processing that these carbonate and acidic materials fully disperse as far as possible equably in the even mixed dough/pasta, this is very important.For this reason, both are dissolved in the water that adds salt, water, Verdoflavin etc. in the buck (
Water) in or both be dissolved in respectively in the water that adds salt, water, Verdoflavin etc. in the buck and form solution respectively, evenly mixing with raw meal with solution state is desirable especially method.
Raw meal is a primary raw material with normally used wheat flour, also can add (in the present invention these powder all being called the face raw meal) such as various starch based or buckwheats as required.Under the situation of raw meal use acetylated starch etc., this starch becomes faintly acid, therefore the addition of the acidic materials that can suppress to add.And at this moment except these essential materials, (polymeric phosphate also is contained among buck a kind of also can to add protein, pigments etc. such as polymeric phosphate, salt, various tackify class material, glutelin as required, but also having with the chelating effect is purpose, separates the situation of adding with buck).These additives can make an addition to raw meal with the form of powder, also can be dissolved in the water to add again.
Like this, necessary interpolation sodium carbonate and/or potash and acidic materials, water in raw meal, and add other materials as required, and mixing the careful mixing in back with mixer, cut-out or extruding form noodles behind the formation dough/pasta.Usually the dough/pasta calendering that careful mixing obtains after will mixing with mixer forms wears, and after the slowly ironed elongation of the continuous calendering machine of usefulness, is cut into noodles with cutter.Here, the mixer that is used for mixing can use the normal pressure mixer or adopt the decompression mixer as required.Again,, when making is worn, use vacuum to wear machine, maybe can adopt, when wearing calendering, carry out once very strong calendering at least as patent documentation 8 described methods in order to obtain the face of hard.The detailed rules and regulations fat content is high more more to also have noodles.
Form like this after the noodles, by precooker noodles are carried out α and handle, then, noodles be impregnated in baste or use methods such as noodles being sprayed baste, the imbibition that makes noodles absorb baste is handled.Carrying out the reason of this imbibition processing is not only in order to make noodles increase taste, and be for give the noodles flexibility form can filling in the state of fried food container, or the water content of raising noodles, make the porous matter noodles of fried formation that more hole be arranged, when edible, need only and inject the reasons such as state that hot water just can fully recover noodle soup.Thereby, according to such reason, be under the situation of the cup instant noodles at instant fried face, carry out this imbibition usually and handle.The baste that carries out when imbibition is handled noodles being absorbed only uses salt usually, or often add the aqueous solution of some flavorings etc. again, but also can add other materials, under needn't situation, can in handling, above-mentioned imbibition only make the noodles suction (comprise warm water, hot water again to the noodles seasoning.Down together).Thereby so-called imbibition in the present invention comprises steep water, water to processing such as noodles sprayings in handling.Usually utilize boiling method that noodles are carried out under the situation that α handles, the moisture of noodles rises not too high, and is about about 30～40%, but handles by imbibition, and the water content after imbibition is handled is about 40～60%.
Like this, after making noodles absorption baste or water, a noodles are put into shaping frame, it is carried out fried processing.If fried processing temperature is not high, the excessive phenomenon of buck then can take place, noodles can overstrike, and the serious chap of noodles, and on the other hand, then fried thoroughly inadequately under low temperature condition, particularly face piece central part is dry inadequately, forms to be unfavorable for the state preserved.Thereby should be at 130～160 ℃, normally the narrow temperature range about 140～150 ℃ is carried out fried processing.About the excessive degree of the buck that takes place owing to fried processing, the inventor's experiment shows, temperature drift is than the situation that is easier to cause that buck is excessive, but, make under the suitable situation of the moisture of product carrying out fried processing on the other hand, about fat content, under frying temperature drops to situation before 130 ℃, fat content just descends a little, under the situation of this scope (130 ℃～160 ℃), and the fat content difference that the little frying temperature of discovery easily difference causes.
The oil of fried usefulness is advisable with palm oil from retention and cost consideration, but animal fats such as other plant oil or lard, or the mixture of these oils also can use.The fried time is considered according to the sectional area of noodles and the shape of the face piece that will make, and under the situation of the general cup instant noodles with imbibition operation, the fried time is about 120～240 seconds on said temperature.Specifically, the situation of the noodles thickness noodles that to be 1.0mm cut out with No. 18 cutting knifes, and be that fried preceding weight is under the situation of longitudinal type cup face about 100 grams and the face that passes through the imbibition operation, it is fried 180 seconds at 140 ℃ that the chances are, fried about 150 seconds at 150 ℃, can make the moisture after fried like this is below 5%, and better is about 1～3%.
Produced so instant fried from deep-frying vessel, take out the cooling of face piece after, under the situation of cup face, be packaged in the Cup type container, form commodity after enclosing shredded or sliced vegetables to go with noodles and soup stock simultaneously as required, in the time will eating, just can eat as long as add hot water.Under packed situation, be packaged in the bag, form commodity after enclosing shredded or sliced vegetables to go with noodles and soup stock simultaneously as required, add hot water or boil heat edible.And the product of the present invention of Zhi Zaoing in the final products form, with respect to the weight of instant noodles piece, contains the sodium carbonate and/or the potash that add up to 0.23～0.49 weight % like this, does not have instant fried of the excessive phenomenon of buck and can form.Content of oil and grease and existing products (adding about 0.15% sodium carbonate in raw meal, later on the instant noodles made from same operation) are compared actual measured value and have been reduced 1～2 one-tenth.
Embodiment
Experimental example etc. is shown below, and the optimal morphology that enforcement the present invention is used is described in detail, and the present invention should not serve as according to doing limited explanation with following result of the test.Also have, in this experimental example, the reduction effect of fat content, have the imbibition operation to compare (making the operation of its absorption baste or water after the boiling) general commodity, be that the sodium carbonate addition is the control product of 0.15% (w/w) of face raw meal, fat content reduces situation more than about about one one-tenths for the reduction effect is arranged.Also have, it serves as according to carrying out that the benchmark grease that the assay method of fat content is worked out with Japanese oiling association is analyzed experimental method.The assay method of the pH value of dough/pasta and face is, sample is put into 10 times of distilled water dilutions, mills with grinding mill and pulverizes 1 minute forming the slurries shape, stirs the pH meter mensuration pH value of using an electrode with agitator while place after 3 minutes.
Also have, in each sample of experimental example,, in the specimen coding of table 1～table 6, add * number the sample of embodiments of the invention.
(experimental example 1) (change the amount of sodium carbonate, carry out fat content and the excessive influence of buck under the situation of pH value adjustment with monosodium phosphate)
Adding the sodium carbonate of salt 20g, ormal weight in 1 kilogram of face raw meal that 850g wheat flour, 150g acetylation tapioca constitute, can make dough/pasta pH value in addition is the aqueous solution 350ml of about 8 monosodium phosphate (acidic materials) formation; made its full and uniform mixing in 15 minutes with the blender mixing; shelve then about 15 minutes, measure the pH value of dough/pasta at this time., roll to final thickness 1.00mm for wearing shape with the calender machining of continuous calendering formula, 20 bugle cuttves of usefulness cut out noodles, to these noodles 600kg/m
3/ hour common steam (99 ℃ of steam in-cabinet temperatures) boiling 2 minutes, make its αization, be impregnated in 10 seconds (imbibition processing) in the salt solution (baste) of 60g/L after the cooling, be cut into a part then.With the every approximately 105g of these noodles is a, and an a part filling is 300cm in columnar, the volume of diameter 65mm
3The deep-frying vessel of size in.Deep-frying vessel covers the back with 145 ℃ palm oil, carry out about 2 minutes 40 seconds fried processing, making it be dried to fried back moisture is about 3%, immediately deep-frying vessel is overturn after the fried processing, from deep-frying vessel, take out the face piece, end face when fried (make progress face) that makes the face piece is statically placed on the paper handkerchief downwards, makes its cooling make frying surface.This piece asked the mean value of moisture, fat content with N=4.The fried situation of opposite piece is estimated affirmation again.It the results are shown in table 1.
Table 1
| Test piece number (Test pc No.) No | Sodium carbonate addition g | Monosodium phosphate addition g | Dough/pasta pH value | Fat content % | Face piece tone |
| ??1 | ??1.5 | ??0 | ??7.98 | ??17.4 | Well |
| ??2 | ??2.0 | ??1.17 | ??8.07 | ??16.5 | Well |
| ??3 | ??2.5 | ??2.33 | ??8.00 | ??16.4 | Well |
| ??4 * | ??3.0 | ??3.50 | ??8.00 | ??15.4 | Well |
| ??5 * | ??6.0 | ??10.5 | ??8.04 | ??14.3 | Discovery has some painted places, but in allowed band |
As shown in table 1, when the addition of change sodium carbonate experimentized, the sodium carbonate addition was the following sample 1～3 of 2.5g/kg, and its fat content is almost constant.On the other hand, the sodium carbonate addition is the following sample 4 of 3g/kg, can find out the effect that reduces fat content, addition is the sample 1 (example of prior art) of the conduct control of 1.5g/kg, its fat content reduces by 11% approximately, and be under the situation of 6g/kg at addition, there is 18% fat content to reduce effect.The sodium carbonate addition even the pH value is suppressed in 8.0, also seldom has the excessive phenomenon of buck to take place under the situation below the 6g/kg, and the addition of sodium carbonate can consider with 6g/kg to be the upper limit.
(experimental example 2) (reducing the influence of the fat content under the situation of pH value of dough/pasta with monosodium phosphate)
With the method identical with experimental example 1, sodium carbonate added measure 4g/kg, further increase and decrease as the addition of the monosodium phosphate of acidic materials, change the fat content under the situation of change pH values and the excessive influence of buck of face piece, with experimental example 1 the same research.It the results are shown in table 2.
Table 2
| Test piece number (Test pc No.) No | Sodium carbonate addition g | Monosodium phosphate addition g | Dough/pasta pH value | Fat content % | Face piece tone |
| ??1 | ??1.5 | ??0 | ??8.05 | ??17.4 | Well |
| ??6 | ??4.0 | ??0 | ??9.37 | ??13.9 | The excessive phenomenon of buck is remarkable |
| ??7 * | ??4.0 | ??5.0 | ??8.04 | ??14.1 | Well |
| ??8 * | ??4.0 | ??7.0 | ??7.67 | ??15.1 | Well |
| ??9 * | ??4.0 | ??7.5 | ??7.60 | ??15.6 | Well |
| ??10 | ??4.0 | ??8.0 | ??7.46 | ??15.9 | Well |
| ??11 | ??4.0 | ??10.0 | ??7.17 | ??17.1 | Well |
With respect to the sample 1 as the example of prior art, the sodium carbonate addition is that the sample 6 of 4g/kg has the effect that reduces fat content, but the excessive phenomenon of buck is remarkable, is not the level that can eat.Compare with it, add monosodium phosphate, the sample 7,8,9 that the pH value of dough/pasta is reduced, grease reduces more than 10%, is that the ratio of reduction is 9% under the situation of about 7.5 sample 10 in the pH of dough/pasta value still.On the other hand, the pH value is reduced to the sample 11 before 7.2, does not see that the reduction effect is arranged.Thereby, under the undue situation about reducing of the pH of dough/pasta value, do not see that obviously grease reduces effect.The lower limit that effect can be expected, the pH value that is judged as dough/pasta is about 7.5.
(experimental example 3) (influence of the fat content under the situation of the pH value of the addition raising dough/pasta of increase and decrease monosodium phosphate)
With the method identical with experimental example 1, sodium carbonate added measure 3g/kg, further increase and decrease as the addition of the monosodium phosphate of acidic materials, change the suffered influence of tone of fat content and face piece under the situation of change pH values, with experimental example 1 the same research.In this experimental example, also the pH value of product face piece to be measured, it the results are shown in table 3.
Table 3
| Test piece number (Test pc No.) No | Sodium carbonate addition g | Monosodium phosphate addition g | Dough/pasta pH value | Fat content % | Face piece pH value | Face piece tone |
| ??1 | ??1.5 | ??0 | ??8.05 | ??17.4 | ??7.13 | Well |
| ??12 | ??3.0 | ??0 | ??8.95 | ??12.9 | ??7.64 | The excessive phenomenon of buck is remarkable |
| ??13 | ??3.0 | ??1.0 | ??8.71 | ??14.0 | ??7.58 | The excessive phenomenon of some buck |
| ??14 * | ??3.0 | ??2.0 | ??8.43 | ??14.5 | ??7.40 | Well |
| ??15 * | ??3.0 | ??3.0 | ??8.31 | ??15.3 | ??7.32 | Well |
| ??16 * | ??3.0 | ??3.5 | ??8.08 | ??15.2 | ??7.25 | Well |
Sodium carbonate 3g/kg is changed the addition of monosodium phosphate, be dissolved in the water, change the pH value of dough/pasta, under the situation of the sample 12 that does not add monosodium phosphate, the pH value of dough/pasta is about 9, and the excessive phenomenon of buck is serious, and is under the situation of sample 13 of 1g/kg at the monosodium phosphate addition, the pH value of dough/pasta is 8.7, can see the phenomenon that has some bucks excessive.On the other hand, adding more polyphosphoric acid one sodium, making in the sample 14,15,16 that the pH value of dough/pasta descends, do not having the excessive problem of buck fully, fat content has also reduced.Thereby the pH value that is judged to be dough/pasta is to be suitable below 8.5.Can also think that the pH value of product face piece is to be suitable below 7.5.
(experimental example 4) (monosodium phosphate changed into influence under the situation of other acidic materials, sodium carbonate changed into the influence under the situation of other bucks, the influence of using polymeric phosphate to cause)
With the manufacture method identical with experimental example 1, shown in following table 4,3g/kg is measured in interpolation to sodium carbonate, acidic materials adopt under the situation of the material beyond the monosodium phosphate, or replacement sodium carbonate, situation of burning till calcium that adopts other buck compositions (mixing of potash, sodium carbonate and potash, tertiary sodium phosphate, sodium acid carbonate) or use as buck or the influence of adding the situation of polymeric phosphate are studied, and it the results are shown in table 5.
Table 4
| Test piece number (Test pc No.) No | Alkaline agent | Addition g | Acidic materials | Addition g | Polymeric phosphate | Addition g |
| ??1 | Sodium carbonate | ??1.5 | ||||
| ??17 * | Sodium carbonate | ??3.0 | 50% lactic acid | ??2.6 | ||
| ??18 * | Sodium carbonate | ??3.0 | 50% lactic acid | ??4.0 | ||
| ??19 * | Sodium carbonate | ??3.0 | 50% lactic acid | ??4.5 | ||
| ??20 * | Sodium carbonate | ??3.0 | Pectin | ??15.0 | ||
| ??21 | Tertiary sodium phosphate | ??5.0 | Monosodium phosphate | ??1.0 | ||
| ??22 | Tertiary sodium phosphate | ??5.0 | Monosodium phosphate | ??2.0 | ||
| ??23 | Sodium acid carbonate | ??3.5 | Monosodium phosphate | ??3.0 | ||
| ??24 | Burn till calcium | ??1.2 | Monosodium phosphate | ??2.0 | ||
| ??25 * | Potash | ??4.0 | Monosodium phosphate | ??3.8 | ||
| ??26 | Sodium carbonate and potash | ??1.5+1.5 | ||||
| ??27 * | Sodium carbonate and potash | ??1.5+1.5 | Monosodium phosphate | ??2.5 | ||
| ??28 | Sodium carbonate and potash | ??1.5+1.5 | Calgon | ??2.0 | ||
| ??29 | Sodium carbonate and potash | ??1.5+1.5 | Sodium metaphosphate | ??2.0 |
Table 5
| Test piece number (Test pc No.) No | Dough/pasta pH value | Fat content % | The tone of face piece |
| ??1 | ??8.08 | ??17.4 | Well |
| ??17 * | ??8.40 | ??14.7 | Well |
| ??18 * | ??8.02 | ??14.1 | Well |
| ??19 * | ??7.97 | ??14.5 | Well |
| ??20 * | ??8.00 | ??13.9 | Well |
| ??21 | ??8.33 | ??17.7 | Well |
| ??22 | ??7.50 | ??17.1 | Well |
| ??23 | ??7.98 | ??17.5 | Well |
| ??24 | ??8.11 | ??19.5 | Well |
| ??25 * | ??8.08 | ??16.0 | Well |
| ??26 | ??8.84 | ??13.9 | The excessive phenomenon of buck is arranged |
| ??27 * | ??8.15 | ??15.2 | Well |
| ??28 | ??8.60 | ??15.2 | The excessive phenomenon of buck is remarkable |
| ??29 | ??8.33 | ??14.6 | The excessive phenomenon of buck (than No. 26 difference) takes place |
As shown in table 5, sample 1 with respect to existing products, a kind of lactic acid of organic acid, as the pectin of acid tackify polysaccharide per 1 kg feed material powder added the sample 17～20 of sodium carbonate 3g or 4g, even can not cause that also the excessive phenomenon of buck ground reduces fat content.Again, using potash to substitute under the situation of sodium carbonate, or sodium carbonate mixes under the situation of use with potash, the effect of reduction fat content is arranged too.On the other hand, using polymeric phosphate to substitute that polymeric phosphate has pH value buffer capacity under the situation of acidic materials, so dough/pasta pH value has some reductions, still can not suppress the generation of the excessive phenomenon of buck, sometimes but more serious.
Also have, substitute sodium carbonate, adopt the product of the sample 21～23 of the tertiary sodium phosphate that comprises among buck a kind of of alkalescence or sodium acid carbonate, compare the sample 1 of existing products, can not reduce fat content, as for buck uses as substituting, sample 24 burn till calcium, the result makes fat content increase on the contrary.According to this result,, must be sodium carbonate, potash for the material of the pH value that obtains the raising dough/pasta that effect of the present invention uses, on the other hand, reduce the material of the pH value of dough/pasta, except superphosphates such as monosodium phosphate, obviously can use organic acid, tackify polysaccharide etc.
(experimental example 5) (by noodles being flooded the influence under the situation of adjusting pH value)
With the method for making identical with experimental example 1, the addition of sodium carbonate is 4g/kg (the pH value of dough/pasta in this case is 9.2), do not add monosodium phosphate as acidic materials etc. and make noodles, after the boiling among the baste 1L in the acid solution of the lactic acid of the quantity shown in the dissolving table 6 or monosodium phosphate, with experimental example 1 the same dipping, the fat content and the excessive situation of buck of (sample 30 that relatively contrasts usefulness impregnated in the baste of experimental example 1) under the situation that the pH value is adjusted are with experimental example 1 the same research.Also have, in this experimental example, the pH value of the noodles after the acid solution dipping is also measured, because souring is also arranged in the product, so also study by the local flavor on 5 people on probation opposites.The results are shown in table 6.
Table 6
As shown in table 6, no matter under any situation, fat content all reduces, although the pH value is adjusted into below 8, the excessive phenomenon of buck takes place still, and the value of commodity suffers damage.This under the situation of flooding with any acid in lactic acid, the monosodium phosphate too.
(embodiment 1)
In 1 kilogram of face raw meal that 830g wheat flour, 170g acetylation tapioca etc. constitute; add aqueous solution 350ml; mix with blender that to make its full and uniform mixing, the aqueous solution of adding in 15 minutes be that (detailed content is calgon 2g+ sodium metaphosphate 1g for 20g salt and 3.0g polymeric phosphate.Polymeric phosphate also is a kind of of buck, but adds as the chelating agent that with the chelation is purpose.According to above-mentioned experimental example, polymeric phosphate does not reduce the effect of fat content), mix buck 5.5g (detailed content is sodium carbonate 1.2g+ potash 1.8g+ monosodium phosphate 1.5g+ tertiary sodium phosphate 1.0g), alginic acid 1.0g and be dissolved in water, form the solution of 350ml, the pH value is 10.2.Mixed uniformly dough/pasta was placed about 15 minutes, measured the pH value of dough/pasta at this moment, and the pH value that obtains is 7.89.
It is become band with the calendering of continuous calendering machine, and final calendering is cut into living noodles with 18 bugle cuttves, to this living noodles 600kg/m for thickness 1.00mm
3/ hour common steam (99 ℃ of steam in-cabinet temperatures) boiling 2 minutes, make its αization, be impregnated in 10 seconds in the saline solution of 60g/L after the cooling, carry out imbibition and handle, be cut into a part then.With the every approximately 105g of these noodles is a, and filling is columnar in the band shape of diameter 65mm, and volume is 300cm
3The deep-frying vessel of size in.With 145 ℃ palm oil, carry out about 2 minutes 40 seconds fried processing after deep-frying vessel covers, making it be dried to moisture is about 3%.Just deep-frying vessel upset immediately after the fried processing, taking-up face from deep-frying vessel makes the end face of face downward, is statically placed on the paper handkerchief, makes its cooling, makes frying surface.This piece asked the mean value of fat content with N=4, and obtaining fat content is 14.6%, does not have the good face piece of the excessive phenomenon of buck.
Is that 8.5cm, bottom are about 6cm, highly are about in the cup-shaped wet-strong paper container made of 10cm with the face piece filling of making like this in the peristome diameter, refill dry furnish (shredded or sliced vegetables to go with noodles) and powder soup material, with paper-made vessel peristome heat seal, obtain fast food cup face (instant noodles in the cup of packing into) with lid made of paper.The lid of strip off paper-made vessel peristome when edible, the hot water that adds about 300ml in container is added a cover then, places 3 minutes, stirs the back again and eats.The excessive phenomenon of buck does not take place in noodles, is formed uniformly noodle soup, obtains the instant noodles of the sustained deliciousness that the density sensation is arranged.
Industrial applicability
The present invention for instant fried, particularly the manufacturing of fast food cup face is useful, also is useful for the manufacturing of packed of fast food. And of the present invention instant fried to regard to Chinese face be suitable.
Claims (8)
1. the manufacture method of an instant fried noodles is characterized in that, comprises following operation, promptly
A: face raw meal, the acidic materials that add up to 0.3～0.6 weight parts of sodium carbonate and/or potash and can be used in food with respect to described raw meal of 100 weight portions are mixed, modulation pH value be 7.5～8.5 dough/pasta operation,
B: push described dough/pasta, or after the calendering of carrying out dough/pasta, cut out living noodles operation,
C: the described living noodles of boiling, carry out operation that α handles,
D: make the described α noodles after handling suck baste or water operation and
E: with the operation of the noodles after fried described suction baste of 130～160 ℃ temperature or the water.
2. the manufacture method of instant fried noodles according to claim 1, it is characterized in that the acidic materials that can be used in the be used in food among the described operation A are more than in monosodium phosphate, monopotassium phosphate, acidic sodium pyrophosphate, organic acid, the acid tackify polysaccharide any one.
3. the manufacture method of instant fried noodles according to claim 1 and 2 is characterized in that, described operation E fried be in 130～160 ℃ edible oil fried 120～240 seconds, making the moisture in the wheaten food is below 5%.
4. a cup instant noodles is characterized in that, will be packaged in the container with the wheaten food of the manufacture method manufacturing of any described instant fried noodles in the claim 1～3.
5. one kind instant fried, have the operation that after with the noodles boiling, makes noodles suction baste or water in its manufacturing process, it is characterized in that, with respect to the weight of face piece, contain the sodium carbonate and/or the potash that add up to 0.23～0.49 weight %, it is excessive that buck does not take place.
6. a cup instant noodles is characterized in that, the described instant fried bread of claim 5 is loaded in the container.
7. the manufacture method of an instant fried noodles is the manufacture method that will make the instant fried noodles that its fried processing of noodles that sucks baste or water obtains after boiling, it is characterized in that,
Add the acidic materials that face raw meal with respect to 100 weight portions adds up to 0.3～0.6 weight parts of sodium carbonate and/or potash and can be used in food in the face raw meal, modulation pH value is the operation of 7.5～8.5 dough/pasta.
8. the fat content reduction method of an instant fried noodles is the reduction method that will make the fat content of the instant fried noodles that its fried processing of noodles that sucks baste or water obtains after boiling, it is characterized in that,
Have in the face raw meal acidic materials that the face raw meal of adding with respect to 100 weight portions adds up to 0.3～0.6 weight parts of sodium carbonate and/or potash and can be used in food, modulation pH value is the operation of 7.5～8.5 dough/pasta.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610948084.0A CN107048187A (en) | 2006-12-29 | 2007-12-28 | Instant fried noodles and its manufacture method |
Applications Claiming Priority (3)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP356709/2006 | 2006-12-29 | ||
| JP2006356709 | 2006-12-29 | ||
| PCT/JP2007/075285 WO2008081931A1 (en) | 2006-12-29 | 2007-12-28 | Instant fried noodles and process for producing the same |
Related Child Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201610948084.0A Division CN107048187A (en) | 2006-12-29 | 2007-12-28 | Instant fried noodles and its manufacture method |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN101686717A true CN101686717A (en) | 2010-03-31 |
Family
ID=39588611
Family Applications (2)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN200780048582A Pending CN101686717A (en) | 2006-12-29 | 2007-12-28 | Instant fried noodles and process for producing the same |
| CN201610948084.0A Pending CN107048187A (en) | 2006-12-29 | 2007-12-28 | Instant fried noodles and its manufacture method |
Family Applications After (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201610948084.0A Pending CN107048187A (en) | 2006-12-29 | 2007-12-28 | Instant fried noodles and its manufacture method |
Country Status (6)
| Country | Link |
|---|---|
| US (1) | US9456625B2 (en) |
| JP (1) | JP5039716B2 (en) |
| CN (2) | CN101686717A (en) |
| MY (1) | MY150501A (en) |
| RU (1) | RU2462881C2 (en) |
| WO (1) | WO2008081931A1 (en) |
Cited By (10)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103260432A (en) * | 2010-09-24 | 2013-08-21 | 日清食品控股株式会社 | Process for production of fried noodles |
| CN103315226A (en) * | 2013-06-20 | 2013-09-25 | 河南天一食品有限公司 | Deep-fry cereal instant noodles and preparation method thereof |
| CN104203001A (en) * | 2012-04-10 | 2014-12-10 | 日清食品控股株式会社 | Method for producing instant fried noodles and frying treatment device |
| CN107279726A (en) * | 2017-07-28 | 2017-10-24 | 含山县长通食品制造有限公司 | A kind of preparation method of the peppery bar of nutrient safe |
| CN107333854A (en) * | 2017-07-10 | 2017-11-10 | 江南大学 | A kind of preparation method of the fried food of starch base low oil content |
| CN108135232A (en) * | 2016-02-24 | 2018-06-08 | 日清食品控股株式会社 | The manufacturing method of instant frying surface |
| CN109310127A (en) * | 2016-08-31 | 2019-02-05 | 日清食品控股株式会社 | The manufacturing method of frying surface |
| CN110234234A (en) * | 2017-02-15 | 2019-09-13 | 日清食品控股株式会社 | The manufacturing method of instant frying surface |
| CN111757675A (en) * | 2018-02-21 | 2020-10-09 | 日清食品控股株式会社 | Method for preparing instant noodles containing potassium lactate |
| US11497231B2 (en) | 2016-08-31 | 2022-11-15 | Nissin Foods Holdings Co., Ltd. | Method for producing non-fried noodles |
Families Citing this family (12)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP5355739B2 (en) * | 2012-03-30 | 2013-11-27 | 日清食品ホールディングス株式会社 | Instant noodle drying method and drying apparatus |
| WO2015053350A1 (en) * | 2013-10-09 | 2015-04-16 | 日清食品ホールディングス株式会社 | Method for producing fried-noodle cluster |
| JP7191500B2 (en) | 2015-09-11 | 2022-12-19 | 日清食品ホールディングス株式会社 | instant fried noodles |
| EP3908125A1 (en) * | 2019-01-11 | 2021-11-17 | Société des Produits Nestlé S.A. | Process for an instant oil fried noodle |
| JP7267080B2 (en) * | 2019-04-25 | 2023-05-01 | 日清製粉株式会社 | Method for producing noodles or noodle skins |
| JP7475179B2 (en) * | 2020-03-27 | 2024-04-26 | 日清食品ホールディングス株式会社 | A method for producing instant fried noodles. |
| JP7475178B2 (en) * | 2020-03-27 | 2024-04-26 | 日清食品ホールディングス株式会社 | A method for producing instant fried noodles. |
| TWI752792B (en) * | 2021-01-06 | 2022-01-11 | 統一企業股份有限公司 | Flavored dry noodles and method therefor |
| JP6970315B1 (en) * | 2021-04-08 | 2021-11-24 | エースコック株式会社 | Instant fried noodles and their manufacturing method |
| JP6970316B1 (en) * | 2021-04-08 | 2021-11-24 | エースコック株式会社 | How to make instant fried noodles |
| CN117337139A (en) * | 2021-05-13 | 2024-01-02 | 三洋食品株式会社 | Method for producing fried instant noodles and fried instant noodles |
| JP7104864B1 (en) | 2022-01-25 | 2022-07-21 | エースコック株式会社 | How to make instant fried noodles |
Family Cites Families (29)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS5615657A (en) * | 1979-06-18 | 1981-02-14 | Yoshiko Takekoshi | Preparation of instant chinese vermicelli |
| US4469711A (en) * | 1981-10-01 | 1984-09-04 | Rutgers Research & Educational Foundation | Process for making quick-cooking pasta |
| JPS5928380B2 (en) | 1982-04-07 | 1984-07-12 | 日清食品株式会社 | Method of manufacturing instant noodles |
| JPS6225946A (en) * | 1985-07-26 | 1987-02-03 | Kanebo Foods Ltd | Production of expanded and dried instant noodle |
| JPH0292246A (en) * | 1988-09-29 | 1990-04-03 | Ishigaki Shokuhin Kk | Production of instant extruded noodles |
| JP2559911B2 (en) | 1991-03-01 | 1996-12-04 | 日清食品株式会社 | Method of producing fried noodle mass |
| JP2723745B2 (en) | 1992-03-03 | 1998-03-09 | 日清食品株式会社 | Manufacturing method of instant noodles |
| JP3359763B2 (en) * | 1994-11-24 | 2002-12-24 | 日清製粉株式会社 | Instant fried instant noodles and method for producing the same |
| JP3359777B2 (en) * | 1995-03-06 | 2002-12-24 | 日清製粉株式会社 | Instant fried instant noodles and method for producing the same |
| SG86962A1 (en) * | 1995-07-19 | 2002-03-19 | Nestle Sa | Noodle preparation process |
| JPH0956350A (en) * | 1995-08-22 | 1997-03-04 | Miyoujiyou Shokuhin Kk | Raw noodle having high preservability and its production |
| DE69528286T2 (en) * | 1995-10-27 | 2003-01-16 | Societe Des Produits Nestle S.A., Vevey | PRODUCTION OF NOODLES |
| RU2095998C1 (en) * | 1997-02-11 | 1997-11-20 | Акционерное общество открытого типа "Хлебозавод N 28" | Method for producing quick-cooking noodles |
| JPH11192063A (en) * | 1998-01-05 | 1999-07-21 | Nissin Food Prod Co Ltd | Long-life noodle and retort noodle and its production |
| JP3527084B2 (en) | 1998-01-13 | 2004-05-17 | 明星食品株式会社 | Manufacturing method of instant dried noodles |
| SG107549A1 (en) * | 1998-06-16 | 2004-12-29 | Nestle Sa | Flavoured noodles |
| JP3415078B2 (en) * | 1998-11-04 | 2003-06-09 | 株式会社紀文フードケミファ | Oil absorption inhibitor |
| CA2284962C (en) * | 1998-11-04 | 2008-08-26 | Kibun Food Chemifa Co., Ltd. | Oil absorption retarder |
| JP3950603B2 (en) | 1999-01-01 | 2007-08-01 | 日清食品株式会社 | Production method of instant noodles |
| KR100318043B1 (en) | 1999-02-19 | 2001-12-22 | 정수용 | Instant noodle fried by hydrogenated vegetable oil and method for manufacturing the same |
| JP3728149B2 (en) | 1999-08-27 | 2005-12-21 | 花王株式会社 | Manufacturing method of fried instant noodles |
| JP4139573B2 (en) * | 2000-04-12 | 2008-08-27 | 日清製粉株式会社 | Deep-fried instant noodle flour and method for producing deep-fried instant noodles using the same |
| US20020009529A1 (en) * | 2000-04-12 | 2002-01-24 | Nisshin Flour Milling Co., Ltd. | Flour blend for producing fried instant noodles and method for producing fried instant noodles from the flour blend |
| JP4699673B2 (en) | 2002-01-24 | 2011-06-15 | 太陽化学株式会社 | Quality improver for fried food and method for producing fried food |
| JP2003325154A (en) * | 2002-05-08 | 2003-11-18 | Korea Food Developing Res Inst | Method for dehydrating starchy food by supporting flying with microwave |
| JP2004208682A (en) * | 2002-11-13 | 2004-07-29 | Toyo Suisan Kaisha Ltd | Instant fried noodle decreased in acrylamide |
| JP2005080584A (en) * | 2003-09-09 | 2005-03-31 | Kohjin Co Ltd | Oil absorption retarder and food cooked with oil |
| JP2005080583A (en) | 2003-09-09 | 2005-03-31 | Kohjin Co Ltd | Oil absorption retarder and food cooked with oil |
| JP4426490B2 (en) * | 2005-03-29 | 2010-03-03 | 日清食品ホールディングス株式会社 | Instant noodle manufacturing method and Chinese noodle smell enhancement method |
-
2007
- 2007-12-28 MY MYPI20092773 patent/MY150501A/en unknown
- 2007-12-28 CN CN200780048582A patent/CN101686717A/en active Pending
- 2007-12-28 US US12/521,685 patent/US9456625B2/en active Active
- 2007-12-28 RU RU2009129134/10A patent/RU2462881C2/en active
- 2007-12-28 CN CN201610948084.0A patent/CN107048187A/en active Pending
- 2007-12-28 WO PCT/JP2007/075285 patent/WO2008081931A1/en active Application Filing
- 2007-12-28 JP JP2008552182A patent/JP5039716B2/en active Active
Cited By (18)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103260432A (en) * | 2010-09-24 | 2013-08-21 | 日清食品控股株式会社 | Process for production of fried noodles |
| US9364013B2 (en) | 2010-09-24 | 2016-06-14 | Nissin Foods Holdings Co., Ltd. | Process for production of fried noodles |
| CN107259334A (en) * | 2010-09-24 | 2017-10-20 | 日清食品控股株式会社 | Manufacture method and fast food the cup face of fried noodle |
| CN104203001A (en) * | 2012-04-10 | 2014-12-10 | 日清食品控股株式会社 | Method for producing instant fried noodles and frying treatment device |
| CN110074147A (en) * | 2012-04-10 | 2019-08-02 | 日清食品控股株式会社 | Fried processing unit |
| CN103315226A (en) * | 2013-06-20 | 2013-09-25 | 河南天一食品有限公司 | Deep-fry cereal instant noodles and preparation method thereof |
| CN103315226B (en) * | 2013-06-20 | 2014-12-03 | 河南天一食品有限公司 | Deep-fry cereal instant noodles and preparation method thereof |
| CN108135232A (en) * | 2016-02-24 | 2018-06-08 | 日清食品控股株式会社 | The manufacturing method of instant frying surface |
| CN108135232B (en) * | 2016-02-24 | 2020-09-25 | 日清食品控股株式会社 | Method for producing instant fried noodles |
| CN109310127A (en) * | 2016-08-31 | 2019-02-05 | 日清食品控股株式会社 | The manufacturing method of frying surface |
| CN109310127B (en) * | 2016-08-31 | 2022-02-11 | 日清食品控股株式会社 | Method for producing fried noodles |
| US11497231B2 (en) | 2016-08-31 | 2022-11-15 | Nissin Foods Holdings Co., Ltd. | Method for producing non-fried noodles |
| US11497232B2 (en) | 2016-08-31 | 2022-11-15 | Nissin Foods Holdings Co., Ltd. | Method for producing fried noodles |
| CN110234234A (en) * | 2017-02-15 | 2019-09-13 | 日清食品控股株式会社 | The manufacturing method of instant frying surface |
| TWI713820B (en) * | 2017-02-15 | 2020-12-21 | 日商日清食品控股股份有限公司 | Manufacturing method of instant fried noodles |
| CN107333854A (en) * | 2017-07-10 | 2017-11-10 | 江南大学 | A kind of preparation method of the fried food of starch base low oil content |
| CN107279726A (en) * | 2017-07-28 | 2017-10-24 | 含山县长通食品制造有限公司 | A kind of preparation method of the peppery bar of nutrient safe |
| CN111757675A (en) * | 2018-02-21 | 2020-10-09 | 日清食品控股株式会社 | Method for preparing instant noodles containing potassium lactate |
Also Published As
| Publication number | Publication date |
|---|---|
| CN107048187A (en) | 2017-08-18 |
| RU2009129134A (en) | 2011-02-10 |
| WO2008081931A1 (en) | 2008-07-10 |
| US9456625B2 (en) | 2016-10-04 |
| US20100323070A1 (en) | 2010-12-23 |
| JPWO2008081931A1 (en) | 2010-04-30 |
| MY150501A (en) | 2014-01-30 |
| RU2462881C2 (en) | 2012-10-10 |
| JP5039716B2 (en) | 2012-10-03 |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN101686717A (en) | Instant fried noodles and process for producing the same | |
| JP6684874B2 (en) | Processed wheat bran | |
| CN101500432B (en) | Wet heat-treated wheat flour for wheat flour-containing foods, mix or food material containing the wet heat-treated wheat flour and food produced by using the wet heat-treated wheat flour | |
| CN1853501B (en) | Disposable noodles and method for producing same | |
| CN105101815B (en) | Ingesta and saline taste reinforcing agent obtained by the saline taste Enhancement Method and utilization this method of ingesta | |
| RU2482701C1 (en) | Instant noodles and noodles production method | |
| KR20070119886A (en) | A manufacturing of rice pastry | |
| HU222376B1 (en) | Papidly rehydratable, dehydrated foodstuff and process for its production | |
| EP3508071B1 (en) | Method for producing fried noodles | |
| JP6827874B2 (en) | Fried batter mix, deep-fried batter, fried food and method of manufacturing fried food | |
| CN107645911A (en) | Noodles and noodle dough containing microalgae powder | |
| US3134677A (en) | Partially hydrolyzed roasted sesame food products and process for producing same | |
| KR101904342B1 (en) | process for preparing stir-fried rice cake with garlic sauce | |
| CN102665432B (en) | Method for producing nonaqueous paste-type fat-based food | |
| JP2018191552A (en) | Noodle containing bran, and production method thereof | |
| JP6132329B2 (en) | Chinese noodle manufacturing method | |
| KR20140047327A (en) | A protein enriched low calorie rice-cake and manufacturing method thereof | |
| JP5939968B2 (en) | Potato salad manufacturing method | |
| TWI593361B (en) | A looseness improving agent for processed cereal food | |
| MXPA05001060A (en) | Method for the industrial production of ambient stable, packed pasta. | |
| KR20000012204A (en) | Method of manufacturing a powdered food | |
| CN111194861B (en) | Method for producing pasta | |
| JP2682661B2 (en) | Method for improving the quality of flour products | |
| KR20150019992A (en) | The Refrigerated rice cake using rice flour And, Manufacturing method of that | |
| JP2012196192A (en) | Curry roux |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| REG | Reference to a national code |
Ref country code: HK Ref legal event code: DE Ref document number: 1138157 Country of ref document: HK |
|
| RJ01 | Rejection of invention patent application after publication | ||
| RJ01 | Rejection of invention patent application after publication |
Application publication date: 20100331 |
|
| REG | Reference to a national code |
Ref country code: HK Ref legal event code: WD Ref document number: 1138157 Country of ref document: HK |